ԍF313
^CgFEvaluation of microbial hazards during processing of spanish prepared flamenquiLn
ҁFCoLrdoba M G
_-NFJ Food Prot 61: 693-699 (1998)
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<ITEM3> \nΏ۔
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ʐېA咰یQARtH[A֐RtH[A<I>Enterooccu</I> spp., Psycrotrophs, yƃJrA<I>Clostridium</I> spp., 咰ہA <I>Staphylococcus</I> spp.
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TlF25g225ml lactose brothőہ@i35AQSԁjBۉt1ml9ml̃eg`Il[gƃZiCgVXeB|n̂ꂼɈڂđI𑝋ہi43A24ԁjBBrilliant green agar, xylose lysine decarboxylase agar  sulfite bismuth agarhB^킵WTSILIAɂĔBT^IWPASCOVXeɂ茟B@XeAListeria enrichment brothɂđOہi25gA@30A48ԁjBPalcam agarɓhBcatalaseA25ł̂umbling^API-10XeA@LbgɂĊm߂Bʐې:Plate count agar (PCA), 咰یQFViolet red bile glucose agar (VRBG), RtH[FViolet red bile agar (VRBA) (37j, ֐RtH[FVRBA (45), <I>Enterococcus</I> spp.: Slanetz & Bartley medium, Psycrotrophs: PCA  (5, 175-240), yƃJrF@Potato dextrose agar (PDA) pH 3.5; lactic acid 10% solution, <I>Clostridium</I> spp.: sulfite polymixin sulfadiazine (SPS) agar, 咰ہFEosin methylene blue agar (Levine), <I>Staphylococcus</I> spp.: Baird-Parker medium, Egg yolk-tellurite emulsion. \IW|{ĂSۑBPASCOVXeɂēB܂AAPI 20A ɂē肵B 
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iKł͎匴PCA10E4łAD׋ۂƍyPCA 10E3-10E4łB̑̌ł͂̒l10E3zȂBTlƃXeA͌oȂA咰ہA staphylococci  clostridia͕ς10 CFU/gʂłB①iKŋۂ̑͂ȂB~`ƍiKŒPCAƍDې̑ꂽB̍ڂɕῶȂBc̒iKŋې̕ω͌ȂBŏIił́APCA10E6 CFU/gɂȂAstapphylococci  clostridia ͌Ɠ炢̐oꂽBnƑÕC\ʂ̂ӂ茟ł͂낢̍ڂ̍׋ی1Ⴂ log CFU/g łBnƒɂ͂P2.7 log CFU/gɍ׋یڂŏ㏸ĂB̌ł́APCA10E2ȏ CFU/ułBstaphylococci10E3 CFU/uɋ߂lB̑̍ڂł10E2ȉ CFU/ułBƈ̕ւTlƃXeA͌oȂBNQ̊ϓ_PCȂ啔Enterobacter spp.łA咰ۂoꂽBD׋ۂ͎<I>Pseudomonas fluorescens/putida</I><I>Xanthomonas maltophilia</I>łB鎞ɂ<I>Pseudomonas aeruginosa</I> oꂽB匴i؂ƌ{jƂׂ̌̂Ă̍Hŕa׋ہi咰ہAFuhEۂƃEFVہjoꂽB{ɂ͗Δ^ۂoꂽBiKŕaۂ邽߂Ƀ~`⍬iKŁA邱ƂA̒iǨɉMB܂AƈɉqԂ̉PƎ̎EۂsƂvBɊւẮAĝĎ܂g悤ɂȂB̌ʁAprocess@2ŎԂ̉PꂽBMɂāA낢̍ڂ̋ې10 CFU/gȉƂȂB̌̍HPCA͑A10E3ʂɂƂǂ܂B咰یQAstaphylococciclostridia10 CFU/gȉƂȂB咰ہAEFVہAFuhEۓ̕a͌oȂȂB
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<ITEM6> \nPubMed\n
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COLRDOBA MG, J Food Prot, 61, 693
 
<PUBMED>

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=search&term=J+Food+Prot,+61,+693

